FIRST BASE CLUB KITCHEN
3802 W MARTIN LUTHER KING BLVD, Tampa FL 33614 · 813-673-3048
Last inspected Mar 11, 2026 · 5 visits since March 2024
MAR 24
MAR 25
MAR 26
MAR 26
— STEADY
4 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
What the inspector wrote — 4 findings
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. Located at handwash sink next to three compartment sink.
Cutting board has cut marks and is no longer cleanable. Cutting board with cut marks on front line reaching cooler.
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded.
0 High priority6 Intermediate5 Basic
Show 11 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on front line, reaching cooler.
Handwash sink not accessible for employee use at all times. Handwash sink located at front line blocked by speed cart with boxes of hot dogs. Handwash sink next to three compartment sink blocked by boxes of potato chips and single service cups. Employee unblocked sinks at time of inspection.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine temperature at 150F. Discussed with manager to set up three compartment sink with sanitizer at time of inspection until dish machine is repaired. Three compartment sink Quaternary ammonia sanitizer tested at 200ppm at time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. Located at handwash sink next to three compartment sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cooking pots stored on dry storage rack not inverted, located next to dish machine.
Cutting board has cut marks and is no longer cleanable. Cutting board with cut marks on front line reaching cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverage stored inside the bottom of a hot box. Employee removed beverage at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Located on dry storage rack next to dish machine.
Silverware/utensils dried with a towel/cloth. Observed employee drying mixing bowls with a blue cloth. Discussed with employee to allow all utensils to be air dried.
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Manager hung up document for vomiting and diarrhea.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked wet in ware washing area, employee separated items to dry.
Food stored on floor. Protein powder stored on floor in store room next to standing freezers, employee moved items off the floor
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced ham not date marked in Reach in cooler. Employee added date during time of inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on door knob adjacent to mop closet.
Carbon dioxide/helium tanks not adequately secured. 6 tanks no secured adjacent to Reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle stored on shelf over front line Reach in cooler. Operator disposed of bottle during time of inspection.
Standing water in bottom of reach-in-cooler. Located adjacent to front line grill.
Working containers of food removed from original container not identified by common name. Several squeeze bottles of sauces in Reach in cooler not labeled. Employee began to add labels during time of inspection.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Honey butter dated 2-25-24
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across cooks line Cold holding: cut 45 f cut lettuce 46 f ambient air temperature employees placed products in freezer. All products to 43 f Cold holding: raw beef 53 f 2nd temp 43 f Cold holding: beef raw 46 f all products to 43 f
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for some employees.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.